Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages

Carolina P.C. Martins; Rodrigo N. Cavalcanti; Tatiana S.F. Cardozo; Sílvia M. Couto; Jonas T. Guimarães; Celso F. Balthazar; Ramon S. Rocha; Tatiana C. Pimentel; Mônica Q. Freitas; Renata S.L. Raices; Marcia C. Silva; Erick A. Esmerino; Daniel Granato; Adriano G. Cruz

doi:10.1016/j.foodchem.2020.128746

Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages

Carolina P.C. Martins, Rodrigo N. Cavalcanti, Tatiana S.F. Cardozo, Sílvia M. Couto, Jonas T. Guimarães, Celso F. Balthazar, Ramon S. Rocha, Tatiana C. Pimentel, Mônica Q. Freitas, Renata S.L. Raices, Marcia C. Silva, Erick A. Esmerino, Daniel Granato, Adriano G. Cruz

Research output: Contribution to journal › Article › peer-review

Abstract

The effect of microwave heating (MH, 65 and 75 °C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 °C) storage. Conventionally pasteurized (75 °C/15 s) and untreated beverages were used as controls. MH-OJMB presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater α-amylase, α-glucosidase, and ACE inhibitory activity than the pasteurized product, similar to the untreated beverage. No significant differences were observed in the volatile organic compounds and fatty acids levels. Lower temperatures (65 °C) and longer process times (60 s) resulted in higher retention of bioactive compounds. MH can be an alternative to conventional pasteurization for OJMB processing.

Original language	English
Article number	128746
Pages (from-to)	128746
Journal	Food Chemistry
Volume	345
DOIs	https://doi.org/10.1016/j.foodchem.2020.128746
Publication status	Published - 30 May 2021
Externally published	Yes

Keywords

Dairy beverages
Food processing
Fruit juice
Microwave heating

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Martins, C. P. C., Cavalcanti, R. N., Cardozo, T. S. F., Couto, S. M., Guimarães, J. T., Balthazar, C. F., Rocha, R. S., Pimentel, T. C., Freitas, M. Q., Raices, R. S. L., Silva, M. C., Esmerino, E. A., Granato, D., & Cruz, A. G. (2021). Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages. Food Chemistry, 345, 128746. Article 128746. https://doi.org/10.1016/j.foodchem.2020.128746

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title = "Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages",

abstract = "The effect of microwave heating (MH, 65 and 75 °C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 °C) storage. Conventionally pasteurized (75 °C/15 s) and untreated beverages were used as controls. MH-OJMB presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater α-amylase, α-glucosidase, and ACE inhibitory activity than the pasteurized product, similar to the untreated beverage. No significant differences were observed in the volatile organic compounds and fatty acids levels. Lower temperatures (65 °C) and longer process times (60 s) resulted in higher retention of bioactive compounds. MH can be an alternative to conventional pasteurization for OJMB processing.",

keywords = "Dairy beverages, Food processing, Fruit juice, Microwave heating",

author = "Martins, {Carolina P.C.} and Cavalcanti, {Rodrigo N.} and Cardozo, {Tatiana S.F.} and Couto, {S{\'i}lvia M.} and Guimar{\~a}es, {Jonas T.} and Balthazar, {Celso F.} and Rocha, {Ramon S.} and Pimentel, {Tatiana C.} and Freitas, {M{\^o}nica Q.} and Raices, {Renata S.L.} and Silva, {Marcia C.} and Esmerino, {Erick A.} and Daniel Granato and Cruz, {Adriano G.}",

note = "Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

year = "2021",

month = may,

day = "30",

doi = "10.1016/j.foodchem.2020.128746",

language = "English",

volume = "345",

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Martins, CPC, Cavalcanti, RN, Cardozo, TSF, Couto, SM, Guimarães, JT, Balthazar, CF, Rocha, RS, Pimentel, TC, Freitas, MQ, Raices, RSL, Silva, MC, Esmerino, EA, Granato, D & Cruz, AG 2021, 'Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages', Food Chemistry, vol. 345, 128746, pp. 128746. https://doi.org/10.1016/j.foodchem.2020.128746

TY - JOUR

T1 - Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages

AU - Martins, Carolina P.C.

AU - Cavalcanti, Rodrigo N.

AU - Cardozo, Tatiana S.F.

AU - Couto, Sílvia M.

AU - Guimarães, Jonas T.

AU - Balthazar, Celso F.

AU - Rocha, Ramon S.

AU - Pimentel, Tatiana C.

AU - Freitas, Mônica Q.

AU - Raices, Renata S.L.

AU - Silva, Marcia C.

AU - Esmerino, Erick A.

AU - Granato, Daniel

AU - Cruz, Adriano G.

PY - 2021/5/30

Y1 - 2021/5/30

N2 - The effect of microwave heating (MH, 65 and 75 °C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 °C) storage. Conventionally pasteurized (75 °C/15 s) and untreated beverages were used as controls. MH-OJMB presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater α-amylase, α-glucosidase, and ACE inhibitory activity than the pasteurized product, similar to the untreated beverage. No significant differences were observed in the volatile organic compounds and fatty acids levels. Lower temperatures (65 °C) and longer process times (60 s) resulted in higher retention of bioactive compounds. MH can be an alternative to conventional pasteurization for OJMB processing.

AB - The effect of microwave heating (MH, 65 and 75 °C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 °C) storage. Conventionally pasteurized (75 °C/15 s) and untreated beverages were used as controls. MH-OJMB presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater α-amylase, α-glucosidase, and ACE inhibitory activity than the pasteurized product, similar to the untreated beverage. No significant differences were observed in the volatile organic compounds and fatty acids levels. Lower temperatures (65 °C) and longer process times (60 s) resulted in higher retention of bioactive compounds. MH can be an alternative to conventional pasteurization for OJMB processing.

KW - Dairy beverages

KW - Food processing

KW - Fruit juice

KW - Microwave heating

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DO - 10.1016/j.foodchem.2020.128746

M3 - Article

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AN - SCOPUS:85097578704

SN - 0308-8146

VL - 345

SP - 128746

JO - Food Chemistry

JF - Food Chemistry

M1 - 128746

ER -

Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages

Abstract

Keywords

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